If you’ve been craving a comforting, nostalgic dish straight from a cherished family kitchen, Grandma’s Famous Salmon Cakes are sure to hit the spot. This recipe transforms simple pantry staples into golden, crispy patties that strike the perfect balance between savory and tender. Each bite is packed with flaked salmon, aromatic veggies, and a touch of zesty seasoning, making it a weeknight hero or a crowd-pleaser for Sunday brunch. Whether you grew up eating them or you’re brand new to the joy of salmon cakes, this is one recipe you’ll be excited to pass down.
Ingredients You’ll Need
The beauty of Grandma’s Famous Salmon Cakes rests in straightforward, unfussy ingredients that come together effortlessly. Each item plays a crucial role, from the fish’s robust flavor to the fresh brightness of green peppers and parsley. Let’s take a closer look at what goes in and why it matters.
- Salmon (1 can, 14.75 oz): The star of the show—canned pink salmon brings a wonderfully flaky, rich base that’s both affordable and convenient; feel free to use fresh cooked salmon if you have it!
- Finely chopped onion (1/2 cup): Adds sweet, subtle sharpness and keeps the cakes moist inside.
- Finely chopped green bell pepper (1/4 cup): A pop of color and a gentle crunch that wakes up every bite.
- Large egg (1): Acts as the binder, holding all that deliciousness together while keeping the cakes tender.
- Mayonnaise (1/4 cup): Lends just the right creaminess and flavor, so every cake is juicy inside.
- Dijon mustard (1 teaspoon): Adds a touch of tang and “secret ingredient” zip that makes the cakes irresistible.
- Worcestershire sauce (1/2 teaspoon): Brings a savory depth and rounds out the flavors.
- Garlic powder (1/2 teaspoon): Infuses mellow, garlicky goodness—no chopping required.
- Black pepper (1/4 teaspoon): Just enough for gentle warmth without overpowering the salmon.
- Breadcrumbs (3/4 cup, plus extra for coating): The key to structure and crunch; add more if you prefer thicker cakes or more coating for extra crispiness.
- Fresh parsley, chopped (2 tablespoons, optional): For a vibrant, herby lift that always reminds me of Grandma’s original touch.
- Oil for frying (2 tablespoons, vegetable or canola): Ensures a perfectly golden exterior that seals in flavor and moisture.
How to Make Grandma’s Famous Salmon Cakes
Step 1: Mix the Ingredients
Start by grabbing a large mixing bowl—this is one of those easy “one bowl, one spoon” recipes Grandma adored. Add the flaked salmon, finely chopped onion and green bell pepper, egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and the initial 3/4 cup of breadcrumbs. If you’re using fresh parsley, toss that in too. Mix everything together gently, just until combined. If the mixture feels a little too wet to form patties, sprinkle in extra breadcrumbs a spoonful at a time until it holds together.
Step 2: Shape the Salmon Cakes
With clean hands, scoop up portions of the mixture and shape them into patties about 1/2 inch thick. You’ll end up with 6 to 8 cakes, depending on how big you like them. For an extra crunch (just the way Grandma loved!), press each patty lightly into some additional breadcrumbs to coat both sides.
Step 3: Fry to Golden Perfection
In a large skillet, heat the oil over medium heat until shimmering but not smoking. Carefully lay in the salmon cakes, making sure not to crowd the pan (work in batches if needed). Fry each side for 3 to 4 minutes, until they’re golden brown and crisp. Flip gently—a spatula works best here—then once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.
Step 4: Serve Fresh and Warm
Grandma always insisted on serving her famous salmon cakes right out of the skillet while they’re still warm and irresistibly crispy. The aroma is enough to call the family to the table, and trust me, they disappear fast!
How to Serve Grandma’s Famous Salmon Cakes
Garnishes
A classic touch is a wedge of fresh lemon, offering a bright pop that complements the rich salmon. Homemade tartar sauce or a dollop of zesty remoulade also works wonders, adding a creamy, tangy finish. Snip a bit of fresh parsley or chives on top for color—just like Grandma always did before bringing the platter to the table.
Side Dishes
These salmon cakes pair beautifully with crisp green salads, roasted potatoes, or simple steamed veggies. For brunch, try serving them on top of a bed of leafy greens with a poached egg. Or, for a hearty Southern vibe, go for creamy grits or skillet-fried corn and coleslaw. It’s hard to go wrong!
Creative Ways to Present
You can tuck Grandma’s Famous Salmon Cakes into toasted brioche buns with pickles for an irresistible sandwich, break them up and scatter over greens for a protein-packed salad, or even serve mini versions as appetizers for a party. Use your imagination—these versatile cakes always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftover salmon cakes, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. Layer parchment between the cakes to keep them from sticking. They taste just as wonderful (maybe even better!) the next day.
Freezing
Grandma’s Famous Salmon Cakes freeze beautifully! After frying and cooling, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container—just separate layers with parchment. They’ll keep well for up to 2 months. Perfect for quick weeknight meals!
Reheating
For best results, reheat salmon cakes in a hot skillet or an air fryer for a few minutes on each side to restore their golden crunch. You can microwave them, but they may lose their crispiness. Oven reheating at 350°F for about 10 minutes also works well, especially straight from the freezer.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Flaked, cooked fresh salmon is delicious in this recipe and makes the cakes even more luxurious. Just make sure it’s well-drained and cooled before mixing it in.
How can I make these gluten-free?
Simply substitute gluten-free breadcrumbs or even crushed rice crackers for the regular breadcrumbs. Double-check that your mayonnaise and Dijon are gluten-free, and you’re all set for a gluten-free batch of Grandma’s Famous Salmon Cakes.
Do I need to remove the bones from canned salmon?
It’s a matter of preference—those soft, edible bones dissolve and are actually rich in calcium, but if the texture bothers you, feel free to pick them out as you flake the fish.
Can I bake salmon cakes instead of frying?
Yes! Place them on a parchment-lined baking sheet, spritz lightly with oil, and bake at 400°F for about 15 minutes, flipping halfway through. You’ll still get a golden outside with less oil.
What’s a good dipping sauce for these cakes?
Tartar sauce is a classic, but spicy aioli, herby yogurt dips, or even a little sriracha mayo are all excellent partners. Don’t be afraid to get creative—these flavors play well with just about anything!
Final Thoughts
Whether you’re reminiscing about Sunday family dinners or seeking a quick, wholesome meal, you can count on Grandma’s Famous Salmon Cakes to steal the show. Give them a try—you might just find yourself making them part of your own family’s tradition!
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Grandma’s Famous Salmon Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 salmon cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Grandma’s Famous Salmon Cakes are a beloved family recipe that combines canned salmon with flavorful seasonings and breadcrumbs for a crispy and satisfying dish. These salmon cakes are perfect for a quick and delicious weeknight dinner.
Ingredients
Main Ingredients:
- 1 can (14.75 oz) pink salmon, drained and flaked
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3/4 cup breadcrumbs (plus more for coating)
Additional Ingredients:
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons oil for frying (vegetable or canola)
Instructions
- Mix Ingredients: In a large bowl, combine the flaked salmon, onion, green pepper, egg, mayonnaise, mustard, Worcestershire sauce, garlic powder, black pepper, and breadcrumbs. Mix until well combined. Add more breadcrumbs if needed.
- Form Patties: Shape the mixture into 6–8 patties, about 1/2 inch thick. Optionally coat the patties in breadcrumbs for a crispier texture.
- Fry: Heat oil in a skillet over medium heat. Fry the salmon cakes for 3–4 minutes per side until golden brown and cooked through.
- Drain and Serve: Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with tartar sauce, lemon wedges, or on a salad.
Notes
- You can use fresh cooked salmon instead of canned for a different flavor.
- For a Southern twist, add a dash of hot sauce or Old Bay seasoning.
- Leftover cakes can be reheated in a skillet or air fryer for a crispy finish.
Nutrition
- Serving Size: 1 salmon cake
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 55mg
